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Clinch Valley Times
St. Paul , Virginia
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April 17, 2014     Clinch Valley Times
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April 17, 2014
 

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Page 2 CLINCH VALLEY TIMES St. Paul, Va. Thursday, April 17,.2014 Of shoes..and ships..and sealing wax.. by A,,n Yo,n , Gre o, Frustration vs. gratification Reprinted from April 21, 2011 My original intention was to write this week about the gasoline situation, although I know no more about it than you do. (Does anybody, including the federal gov- ernment--and other than the price gougers, know much about gasoline pricing, for that matter?) The primary observation that I've made leaves nothing less than frustration. Here's the situation as I see it: the gasoline delivery truck came to the filling station you patronize sometime within the past few days and left gasoline for you to buy at, say, for the purposes of discussion, $3.54/9. That price is based, I assume, on the price of oil at some point in time. Then, this afternoon, the price of oil escalates, and at 2 p.m., the price of the gasoline you're going to buy at3 p.m. goes up to $3.63/9. It's the same gasoline they were going to sell you for $3.54/9, but the higher crude oil price evidently, at least in the eyes of the sellers, "justified" the increase in the retail cost of the gasoline. Now I'm sorry, but these people, whoever they are, have gotto stop assuming that we're absolute idiots. We know that the gas that we're buying this afternoon, and which was delivered two days ago, can't possibly have any relationship .to the price of crude oil at 2 p.m. today, but we're being required to pay as though it did. That generates pure frustration, and there's not a thing in the world we can do to avoid it, except maybe to buy an electric car, or maybe a hybrid. After all, we can all read the headlines which proclaim, periodically, that Exxon and all their col- leagues have made record-breaking profits. Do they think we'll be surprised by that news.? Perhaps they do, but we know the term "price gouging" and we know who's applying that term to the costs at the pump! But it's no fun to write about frustrating things, and besides, that's about all I know about gasoline, other than it costs more and more to go to the grocery store or the doctor or wherever, and the increased price of gas has made the prices of almost all retail goods increase because transportation costs have gone up so much. Again, we can't do a thing about it! So I'm going to switch gears. Having noticed that i get a whole lot of positive comment when I write about food, I remembered a story (and a delicious result of it) that my mother shared with me--more than once, actu- ally. She was a student at the University of Kentucky in the late 1920's (she graduated in 1928), and one of her favorite places was a little restaurant at the edge of the campus called "The Greek's." A featured sandwich on the menu is something my mother tried, and then ordered again and again--it was that good. Then, when I was a little girl, she introduced me to the sandwich. It was an immediate hit with me, and remains one of my favorites to this day. My family, usually quite astute when it comes to good food, turns up its collective nose at this particular sandwich, so when I treat nayself to it, I have to go it alone. Their loss! Here's how you make this incredibly good, although somewhat unorthodox sandwich. Use two pieces of' white bread. Butter one side of each piece, as you would if making a grilled cheese sandwich. Place the first piece, butter-side down, in a hot skillet. Break up a Hershey Bar and arrange on the bread so it's covered. Top with the other piece of bread. Watch closdy so the bread doesn't burn--turn when the first side is nicely grilled and" grill the second side. Cut in half and eat at once. It's a wonderful, wonderful sandwich, although some people believe it sounds a little strange! Even if you agree with them, you should try this at least once! I've been trying to think of some other reasonably unusual things I make fairly often. You may make them, too, although some may be a little different. I have to tell you that my range of recipes has expanded some- what since I've become such a Food Network affi- cionado. For example, I learned from Ina Garten (the "Barefoot Contessa")how to make Orange-Cramberru scones (there are many variations). They're pretty good, too, although I need to get a pastry blender since I don't have a "high test" Kitchen Aid stand mixer. Still, the scones weren't bad. They're fairly labor intensive--if you want the recipe, go to foodnetwork.com and enter "Orange-Cranberry Scones" in the "search" box. Ina Garten's recipe will come up (you might have to click once more to get it.) Anyway, they're worth a try. Another thing I've learned from Ina (I feel like I know her) is roasted root vegetables. A combination of butternut squash (be sure you have a very good peeler and a very good knife to use with this vegetable--it's hard to peel and cut up without really sharp equip- ment!), sweet potatoes and carrots, peeled and diced. Place on a large cookie sheet (with sides). Coat veggies with a light layer of olive oil, salt and pepper them, and roast at about 400 degrees for 40:45 minutes, or until tender. Sometimes I sprinkle a little orange zest on all the veggies about 15 minutes before they're done. Roasted onions are also very good--use Vidalias when available. Use one onion per serving. Cut a "V" shaped notch in the bottom of the onion tO keep it from falling over. Place on a cookie sheet without pe ling and cook at 350 until the onion is tender. When it's done, remove the skin and clip off the ends of the skin at the top of the onion. Top with butter, salt and pepper. I think these are delicious, and are especially good with beef dishes and baked potatoes. This isn't unusual, but I love pimiento cheese, and make it fairly often. I grate one pound of Velveeta cheese (the Food Network people don't acknowledge that this is even cheese!) and half a pound of mild ched- dar. Then I add a large jar of diced pimientos, drained, and then combine with mayonnaise until the texture is just right. I love this sandwich! GratLfication is MUCH better than frustration! i i: i : :: :: Allen Hall applies fresh paint to the upper walls of the Railroad Museum. Joe Jordan applies fresh green paint to the front steps of the Railroad Museum. St. Paul Railroad Museum gets new paint Let the Gardens Begin for Mother's Day by Fran Wall sure to delight the Faire As the colorful spring goers. f I o w The Plant Clinic is just e r s :ii TER the "place emergefr o m ..... ...... ARdDEN EtL5 tOfrie meetn d s t h e and solve winter blanket of snow, Washington County Master Gardeners of Abingdon are hard at work preparing for thel7th Mid-Atlantic Garden Faire. Longing for spring sunshine and color- ful flowers? Let the Gardens Begin with this year's Faire bringing together everything gar- deners desire to rejuvenate dormant gardens and trans- form landscapes into a col- orful sanctuary. , On May 2, 3, and 4, the Southwest Virginia Higher Education Center located in historic Abingdon, Virginia minutes from I-81 off Exit 14 will be trans- formed into a gardeners' paradise. With Mother's Day only a week away, the Faire provides a treasure trove of colorful plants and accessories sure to please that special mother. Occasional or serious gar- deners will unearth treas- ures to make their land- scape the most envied in the neighborhood. Wander through the col- orful Garden Marketplace enjoying the wealth gar- dening delights. The Master Gardeners have assembled the practical and the unique for the gar- den show this year. Trained nursery specialists from across the Southeast will offer an array exotic and unusual flowers, native and'heirloom plants, shrubs, and trees. From hostas to hydrangeas the se[ectionXr0m i the premie nurseries will brighten any: landscape. After getting the perfect plants, the novice "or expert gardener will be able to find every- thing necessary to take advantage of nature's beautiful color palette. Unique quality tools, out- door furniture, ornamental iron, floral and potting sup- plies, apparel, whimsical garden art, and much more will be entice the gardener at the alluring marketplace. Again this year in the Garden Marketplace is the $125 shopping sprees held on both Friday and Saturday. The lucky win- ners will be able to choose plants and gardening accessories from the best vendor in the Southeast. Drawings are at 3:00 pm each day, and tickets are available at the Faire for $1.00 each or 6 for $5.00. those nagging problems that plagued the garden last year. Visitors can pose queries to the trained Master Gardener there ready to help. After solving your gar- den problems, relax at the Garden Caf6 where entic- ing treats from The Tuscan Italian Grill, Nancy's FancY'S, and Catering by Catherine will satisfy any hunger and thirst. On Sunday, join the fun and bring the family to brunch. Faire admission is not nec- essary to enjoy a dining faire from the region's pre- mier restaurants. Discover creative table setting ideas for entertain- ing at the Table Top Competition. Be inspired by casual and formal deco- rative table settings. The innovative table setting designs are accentuated with exquisite floral arrangements created by local garden club mem- bers, Master Gardeners, and enthusiasts of all lev- els. The competition is open to the public. This year the Faire has added an, exciting new Floral Hat Design Competition! J'he Derby Day inspired festive hat competition is open to all ages and skill levels. Monitors will be available for viewing the Kentucky Derby festivities through- out the day. Visit the Upper Tennessee River exhibit to sign up for the Rain Garden Tour on Friday, May 21 from 3:3i) -L :00. Tour rain gardens in Abingdon and discover how tO add this landscape feature to your yard. The tour will feature gardens installed by the Upper Tennessee River Roundtable in partnership with other agencies and the Town of Abingdon. The tour is limited to 24 partic- ipants. Before leaving the Garden, don't miss The American Chestnut Foundation interesting dis- play, and Frank Renault's spectacular collection of rose photographs. Subscribe to the Times! Deadlines Copy-Mon. 3 pm Ads-Mon. 12 noon Thanks to last week's warm weather and sunshine,trim to the St. Paul Railroad Museum. Thanks to Joe and Don't miss this opportuni- { ;~:~ ,, ...... . local painting contractor Joe Jordan and his assistant Allen for a job well done! If you haven't seen the muse- ty! i Cinch ~:~-- Allen Hall applied a fresh coat of white paint and green um's clean new look, stop by for a visit and check it out. The Mid-Atlantic i , | " " " dy ' O en re rovi e e u Va oy eavers to exhibit artwork m Grun .tional opportunities for TiiTi~S :~ gardeners to learn about all ME~,Frt Southwest Virginia Community College is hosting an exhibit of work entitled, "Discovery through Re-Creation: Drawings and Paintings by Eric Beavers" from April 9 through May 19, 2014. This exhibit is on display at the Booth Center Gallery in Grundy, Virginia. "The experience of creating artwork is very unique and personal because what is produced lies in my own under- standing of reality and interpretation of the world through the ways in which it can be re-created" explains Eric of his artwork. Experimenting with various mediums, sur- faces, and styles has furthered his understanding of what can be represented and what is seen. Eric specializes in portraits and figures but he also paints and draws land- scapes and wildlife. He studied at Southwest Virginia Community College from 1998-2001, and received his Eric Beavers specializes in portraits such as this. His work entitled "Discovery through Re-Creation: Drawings and Paintings by Eric Beavers" will be on display from April 9 through May 19 at the Booth Center Gallery in Grundy. B.EA. from Radford University in December 2008 and his M.EA in December 2013. Beavers has painted several murals (both small and large) by commission, including one at The Villa restau- rant in Bluefield. VA, and one m a small restaurant in Apex. NC. He has painted private portrait commissions in oil, graphite and watercolor, and has taught art at the Tazewell Christian Academy. Eric has designed advertise- ments and logos for Dreamwork, a Tazewell based adver- tising company where he also programmed and operated the laser etcher/cutter for engraving images onto glass, plastic, wood. For further information on this event or the Booth Center Gallery contact Rhonda Whited at 276.596.9188 or Rhonda.whited@ sw.edu areas of the garden and landscape. Noted experts from throughout the nation will solve gardening prob- lems. delight lecture goers, and amaze workshop par- ticipants. Learn how to make a basic flower arrangement and corsage for Mother. These work- shops, available for the cost of the materials, are limited so be the first to sign up. Choose from six- teen garden-related pro- grams most included in the $6 price for daily admis- sion. This year's featured speakers will include: Elissa Steeves whose mag- ical garden has been fea- tured in Southern Living, Jeff Kirwan whose book Remarkable Trees of Virginia is a coffee table must, and Pare Baggett an acclaimed author and pho- tographer of tropical plants. The speakers are VA 2;42~3. ~y ~ *i~ANr2~f FP.~ :7,. 2:4283.. R~.~:~i~ ~:~fl~.~;~.f~:~ ~ ~'g~'t~" '~,~ " ' $32.~. VA 2.t2~t3